Leek And Brie Soup Recipes

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CREAMY LEEK SOUP WITH BRIE



Creamy Leek Soup with Brie image

Bits of Brie add something special to this soup from our home economists. Soup is a satisfying addition to a buffet table. Use a slow cooker to keep it warm.

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings (2-1/2 quarts).

Number Of Ingredients 9

5 cups chopped leeks (white portion only)
1/4 cup butter
5 cups chicken broth
4-1/2 cups half-and-half cream, divided
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon white pepper
3 rounds (8 each) Brie cheese, rind removed
3 tablespoons minced chives

Steps:

  • In a Dutch oven, saute leeks in butter until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Strain, reserving broth in pan. Place leeks in a blender with 1/2 cup of broth; cover and process until smooth. , Return to the pan. Stir in 3 cups cream. Combine the flour, salt, pepper and remaining cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Reduce heat to medium. , Cut Brie into small pieces; add to soup in batches, stirring until most of the cheese is melted. Garnish with chives.

Nutrition Facts : Calories 265 calories, Fat 18g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 794mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.

LEEK AND BRIE SOUP



Leek and Brie Soup image

Make and share this Leek and Brie Soup recipe from Food.com.

Provided by dennisarmstrong3

Categories     European

Time 1h15m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 15

2 cups chopped leeks (white & tender green portions)
1/4 cup chopped celery
1 tablespoon chopped shallot
1/4 teaspoon minced garlic
1 tablespoon clarified butter
1/2 cup vermouth
2 cups peeled cubed new potatoes
1 teaspoon dried thyme
white pepper
6 cups chicken stock
2 cups heavy cream
1 cup cubed brie cheese (rind removed)
1/2 cup lightly packed stemmed spinach
sour cream and milk (to garnish)
cinnamon basil (to garnish)

Steps:

  • 1) In large saucepan, saute' leeks, celery, shallots, and garlic in clarified butter until soft.
  • 2) Add vermouth. Boil gently until reduced by half.
  • 3) Add new potatoes, thyme, white pepper to taste, chicken stock, and heavy cream. Bring to a simmer, stirring occasionally. Add Brie, 1 cube at a time, whiskingt until blended after each addition.
  • 4) Boil gently for 15 minutes until potatoes are tender.
  • 5) Pour 1/3 of the soup into blender container. Add 1/3 of the spinach . Puree until smooth. Repeat with remaining soup and spinach in 2 batches.
  • 6) Ladle into serving bowls. Garnish with swirls of sour cream thinned to a drizzling consistency with a little milk.
  • 7) Trim plates with sprigs of cinnamon basil.

LEEK SOUP WITH BRIE TOASTS



Leek Soup with Brie Toasts image

If you're looking for something special to fix on a holiday, look no further. This velvety soup is accented with tarragon, and the toasted bread topped with melted Brie cheese is the crowning touch. -Marie Hattrup, Sparks, Nevada

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 11

6 medium leeks (white portion only), thinly sliced
1/2 pound sliced fresh mushrooms
1/2 teaspoon dried tarragon
1/4 teaspoon white pepper
2 tablespoons plus 6 teaspoons butter, softened, divided
1 garlic clove, minced
7-1/2 teaspoons all-purpose flour
4 cups chicken broth
1/2 cup heavy whipping cream
12 slices French bread or bread of your choice (1/2 inch thick)
1 round (8 ounces) Brie cheese, cut into 1/4-inch slices

Steps:

  • In a Dutch oven, saute the leeks, mushrooms, tarragon and pepper in 2 tablespoons butter for 8-10 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Spread one side of each slice with 1/2 teaspoon butter. Place Brie on buttered side of toasts. , Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. Ladle soup into six 8-oz. bowls; place two toasts in each bowl.

Nutrition Facts : Calories 411 calories, Fat 27g fat (16g saturated fat), Cholesterol 88mg cholesterol, Sodium 1110mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.

LEEK & BRIE SOUP



LEEK & BRIE SOUP image

Categories     Soup/Stew     Cheese     Vegetable     Side     Quick & Easy     Simmer

Yield 12 bowls

Number Of Ingredients 9

5 cups chopped leeks (white & light green parts)
1/4 cup butter
4-1/2 cups chicken broth (I use a soup base and add a bay leaf, tyme, pepercorns and some rosemary while it simmers in another pot)
1/2 cup white wine
4-1/2 cups half-and-half cream
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoons white pepper
12 oz. brie cheese, rind removed & cut into small pieces

Steps:

  • In a large soup pan, saute leeks in butter until tender. Add the flour and cook another 5 minutes. Add prepared broth (straining to remove extra herbs and pepercorns), wine, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Strain, reserving the broth in the pan and blend the leeks with 1/2 cup of broth. Process until smooth and return to the pan. Stir in the cream and bring to a boil, stiring and cooking for 2 minutes. Reduce the heat to medium. Add the brie to the soup in small batches, stirring until melted.

LEEK POTATO SOUP



Leek Potato Soup image

Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.

Provided by Alton Brown

Categories     appetizer

Time 1h40m

Yield 6 servings

Number Of Ingredients 9

1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives

Steps:

  • Chop the leeks into small pieces.
  • In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
  • Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
  • Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

MUSHROOM-LEEK SOUP WITH BRIE CROUTONS



Mushroom-Leek Soup with Brie Croutons image

Categories     Soup/Stew     Mushroom     Onion     Broil     Brie     Leek     Winter     Bon Appétit

Yield Makes 6 (first-course) servings

Number Of Ingredients 12

1/4 cup (1/2 stick) butter
3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
8 ounces shiitake mushrooms, stemmed, sliced
8 ounces crimini mushrooms, sliced
2 tablespoons all purpose flour
4 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
2 tablespoons dry Sherry
4 green onions, sliced
12 1/4-inch-thick slices French-bread baguette
1/2 pound Brie, frozen, rind removed, cheese cut into 1/4-inch-thick slices
2 tablespoons chopped fresh chives

Steps:

  • Melt butter in large pot over medium-high heat. Add leeks and all mushrooms; sauté 8 minutes. Add flour and stir 1 minute. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat and simmer 10 minutes. Add cream and Sherry and simmer 5 minutes. Season to taste with salt and pepper. Stir in green onions. (Soup can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
  • Preheat oven to 350°F. Place bread slices on baking sheet. Bake until light golden, about 10 minutes. Cool. Top croutons with cheese slices.
  • Preheat broiler. Place 6 ovenproof bowls or soufflé dishes on baking sheet. Bring soup to simmer; ladle into bowls. Top each with 2 croutons. Broil until cheese is completely melted, about 2 minutes. Sprinkle with chives and serve.

CREAM OF BRIE AND LEEK SOUP



Cream of Brie and Leek Soup image

Make and share this Cream of Brie and Leek Soup recipe from Food.com.

Provided by Raquel Grinnell

Categories     Onions

Time 50m

Yield 1 pot of soup, 6 serving(s)

Number Of Ingredients 8

1/2 cup butter, unsalted (1 stick)
8 large leeks, finely chopped (white parts only)
4 cups chicken stock, unsalted
1/2 cup all-purpose flour
4 cups half-and-half
1 1/2 lbs brie cheese, well chilled, cut into small cubes (with rind)
salt and freshly ground pepper
2 tablespoons fresh chives, snipped

Steps:

  • Melt 1/4 cup butter in heavy large deep skillet over medium heat. Add the leeks and cook until translucent, stirring frequently, about 4 minutes. Add 4 cups stock and bring to boil. Reduce heat, cover and simmer until leeks are tender, about 25 minutes. Purée mixture in batches in blender.
  • Melt remaining 1/4 cup butter in heavy large non aluminum saucepan over medium heat. Add flour and stir 2 minutes. Blend in half and half 1 cup at a time; whisk until smooth. Add 1/4 of cheese and blend until smooth and melted. Repeat with remaining cheese in batches.
  • Strain soup through fine sieve, pressing with back of spoon. Return to saucepan. Mix in leek purée. (Can be prepared 8 hours ahead. Cool, cover and refrigerate.) Rewarm soup over low heat, stirring constantly. Thin with more stock if desired. Season with salt. Ladle soup into bowls. Sprinkle with pepper and chives.

Nutrition Facts : Calories 892.3, Fat 67.7, SaturatedFat 41.6, Cholesterol 218.6, Sodium 1141.2, Carbohydrate 37.9, Fiber 2.4, Sugar 8, Protein 35.4

BROCCOLI AND BRIE SOUP



Broccoli and Brie Soup image

Yummy, homely, comforting soup sure to warm you up on those chilly days.

Provided by nicolanolan87

Time 30m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Cook the onion in either the oil or butter on a low-med heat for about 5 mins until soft.
  • Add the potato and the stock and bring to the boil. Turn down the heat and simmer for 10-15 mins.
  • Add the broccoli and cook for a further 5-10 mins until broccoli and potatoes are soft.
  • Take of the heat, add brie cheese and stir.
  • Use blender or hand blender until smooth. Serve with garlic and herb croutons or a crusty bread. Perfect.

LEEK AND BRIE BRUSCHETTA



Leek and Brie Bruschetta image

This open-face melt makes the perfect weekend lunch -- just add a green salad.

Provided by Martha Stewart

Categories     Finger Food Recipes

Time 35m

Number Of Ingredients 7

2 tablespoons olive oil, plus more for drizzling
6 medium leeks, (about 2 1/4 pounds), whites and light green parts only, halved lengthwise and thinly sliced crosswise, cleaned
1 teaspoon dried thyme
Coarse salt and freshly ground pepper
4 large slices (1/2 inch thick) hearty country bread
8 ounces Brie cheese, thinly sliced
2 plum tomatoes, thinly sliced crosswise

Steps:

  • Heat olive oil in a large skillet over medium heat. Add leeks and thyme; season with salt and pepper. Cook, stirring frequently, until leeks are very tender and just beginning to brown, 15 to 20 minutes.
  • Meanwhile, heat broiler with rack set 4 inches from heat. Arrange bread on a broilerproof baking sheet. Dividing evenly, layer bread with Brie, cooked leeks, and sliced tomatoes; drizzle with olive oil, and season with salt and pepper.
  • Broil until cheese has melted and tomatoes start to brown, 5 to 8 minutes. Serve immediately.

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